Any sashimi is OK. You can also use leftover sashimi. It's so delicious to eat with vinegared sushi rice→(for your reference: https://cookpad.wasmer.app/us/recipes/250450-vinegared-sushi-rice) instead of just white rice too.

I caught scorpion fish this time. I removed the innards and gills on the beach properly, so I decided to make sashimi, instead of simmered dish.All you need is a fresh fish!And a sharp knife. Recipe by Tatakaukokkusan

My mom brought me some sazae (turban shells) as a souvenir.They're great cooked in their shells, but they're amazing raw.Enjoy them as sashimi!It can be very tricky getting a knife into the shell, but if you pry off the shell door by working the knife around it, the flesh will come out easily. Recipe by Tatakaukokkusan

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.Choose whatever fish is in season. Winter: amberjack, yellowtail, crab. Spring: spring bonito, horse mackerel. Summer: octopus, largehead hairtail. Fall: mackerel, fall bonito; etc. Recipe by Matsujun

Fresh seafood from the nearby coast is available here every friday, perfect opportunity to make a fresh sashimi dinner.

This is a modification of"Oil Steamed Fish With Avocado Dip". I learned the avocado dip by user "Nanmaru".I recommend seasoning the salmon well with salt! It goes really well with white wine. You can omit the lemon juice, but the avocado dip will change colour quickly! On the other hand, if you get lemon juice or vinegar on the raw salmon, the salmon will turn whitish, so watch out. Recipe by Tetsuamru

Simple and easy for someone who loves sushi and celebrating a special occasionIt's extremely important that you have the proper pan or that you don't need to flip the cake to take it outEquipment- 6" round cake pan with removable bottomOR- 6" round spring foam cake pan

Poke is a popular Hawaiian dish of diced raw fish marinated in soy sauce, sesame oil etc.. Here I served it over sushi rice with avocado, cucumber, carrot, nuts etc.. You can add your favorite toppings to create your colorful healthy bowl too🥰 #itsrice

Sushi Chef Approved!

I had some so-so maguro (lean tuna) left over, and I wanted to make something tasty with it. I recalled a dish I used to eat back when I lived with my parents, and tried recreating it.The tuna is very well flavored, so it's served simply with shredded white leek.It may be rather salty, so please adjust the amount of flavoring ingredients to your taste.When I retook the photo, I used stir fried enoki mushrooms instead of shredded white leek as the accompaniment. Recipe by milestone

I was inspired by "Kombu jime" (a kombu marinade), which is a local speciality of Toyama prefecture. The shio-kombu really brings out the umami.The key to this recipe is the process of marinating the sea bream in the shio-kombu. It turns ordinary sea bream sashimi into something special overnight.You can use other white fish or squid instead of the sea bream. You can also turn this into ochazuke (rice with tea) by pouring hot water over it. It's really good this way too! For 1 serving. Recipe by Bajiru danshi

My son loves sushi, so I wanted to make a lot of these for him.It's best to make these sushi balls quite small.But mine unintentionally end up the size of onigiri rice balls anyway. Recipe by REAL mama